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Sparkly Lemon Cookies

So I was surfing Lauren Conrad's website today and stumbled upon this cookie recipe...Can I just say: "DOES THIS COOKIE NOT LOOK DELICIOUS?!" Okay I get this might not be everyone's idea of something yummy. I guess you could say lemon is an acquired taste. However, growing up one of my dad's favorite desserts was lemon cake with lemon frosting so as a kid we always had it around. Also last christmas my aunt made this wonderful lemon flavored white chocolate chip cookies that were to die for! I wish I would have gotten the recipe...perhaps this christmas I can... 

The star-shaped edible glitter ( is an optional embellishment for these lemon cookies. The topping really makes them sparkle, but you could also use coarse sanding sugar or simply leave the cookies glazed.

ANYWHO! Lets get on to the good stuff! The cookie! (Isn't that uber pretty to with the glittery stars? LOVE IT!)

2 cups all-purpose flour
1 stick plus 2 ½ tablespoons unsalted butter, room temperature
½ cup plus 2 tablespoons granulated sugar
3 lemons, zested and juiced (1/3 cup juice)
2 large eggs
¼ cup whole milk
2 ¾ cups confectioners’ sugar
Star-shaped edible glitter or coarse sanding sugar, for sprinkling (optional)

  1. Preheat oven to 325-degrees. Whisk together flour and ¼ teaspoon salt in a small bowl.
  2. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed until pale and fluffy, about 10 minutes.
  3. Beat in eggs. Reduce speed to low, and gradually beat in flour mixture.
  4. Slowly add milk, and beat on medium speed for 5 minutes.
  5. Transfer dough to a pastry bag fitted with a ½- inch plain round trip.
  6. Pipe 1 ½- inch rounds onto parchment-lined baking sheets.
  7. Bake until bottoms are pale gold, 16 to 18 minutes.
  8. Let cool completely on sheets set on wire racks.
  9. Whisk together confectioners' sugar and lemon juice in a small bowl until smooth.
  10. Brush glaze onto cookies, and sprinkle with edible glitter.

Recipe courtesy of Martha Stewart
Makes 40 cookies

Note: Cookies can be stored at room temperature for up to 3 days

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